French toast with Mexican chocolate, chocolate maple ganache, and cinnamon whipped cream

Ingredients:

Chocolate Maple Ganache

• 170 g semi-sweet chocolate, chopped
• 170 g of heavy cream
• 2 tbsp. maple syrup

Whipped cream with cinnamon

• 1 cup chilled heavy cream
• 2 teaspoons of sugar
• 1/4 tsp cinnamon

Mexican Chocolate French Toast

• 4 large eggs
• 2 large egg yolks
• 1/4 cup sugar
• 1/4 cup cocoa powder
• 0.5 tsp ground cinnamon
• 1.5 cups of milk
• 0.5 cups heavy cream
• 2 tsp vanilla extract
• 1/8 tsp almond extract
• 0.5 cup chilled ganache, recipe follows
• 8 slices 1 cm thick of day-old challah or brioche
• 55 g unsalted butter
• 4 tbsp. l. rapeseed oil (canola)

Preparation:

1. Ganache:
   
   Place the chocolate in a medium bowl. In a small saucepan over medium heat, bring the cream to a simmer, then pour it over the chocolate and let it sit for 1 minute. Add the maple syrup and stir until smooth. Transfer 1/2 cup of ganache to a small bowl and refrigerate for 10 minutes, or until slightly cooled but still pliable. Cover the remaining ganache and set in a warm place.
2. Whipped cream:
   
   Combine the cream, sugar, and cinnamon in a chilled bowl. Beat with a mixer until soft peaks form. Cover the bowl and refrigerate while you prepare the French toast.
3. French toast:
   
   Preheat oven to 150°C. Place a rack on a baking sheet.
4. In a large bowl, whisk together the eggs, egg yolks, sugar, cocoa powder, and cinnamon until smooth. Stir in the milk, cream, vanilla, and almond extracts. Pour the mixture into a baking dish.
5. Spread the chilled ganache among four slices of bread and top with the remaining slices to make four sandwiches. Soak the sandwiches in the ganache, two at a time, turning once to coat completely, for about 1 minute per side.
6. In a large nonstick skillet, heat 2 tablespoons butter and 2 tablespoons vegetable oil over medium heat until shimmering. Place two soaked sandwiches in the skillet and cook until golden brown and crispy on both sides, 3-4 minutes per side. Transfer the sandwiches to a wire rack on a baking sheet and keep in a warm oven. Repeat with the remaining butter and the remaining two sandwiches.
7. If the remaining ganache has cooled, microwave it for 10 seconds to thin it out. Before serving, cut the French toast into quarters, drizzle with ganache, and top with whipped cream.